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Career turnabout, need some help!

post #1 of 2
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Hi! I've been in the business for 25 years, basically doing the usual "take this chef's job for the money" and it was mostly Italian food and American cusine and lastly a steakhouse where we do over 3000 ppl a week. The pace is brutal to say the least. Just for shits and giggles I started staging at a high end restaurant in Chicago on my days off and discovered, or should I say, rediscovered my passion for food I thought long gone. Well, long story short, I was offered a job there and jumped at the chance. Now the Chef/Owner is asking me to come up with a seasonal salad to replace a poached pear salad. Of course I have been in turn and burns for the last 25 years, so asking me for a seasonal salad is like asking me for the formula for plutonium. So help me out brothers and sisters and give me something to wow my new chef...and any advice to help me to in this brave new world would be appreciated also. Cookbooks, reading materials, etc.

post #2 of 2

Frisee Salad with Quince, smoked Paprika roasted Marcona Almonds, and shaved Manchego Viejo Cheese tossed with a Xeres Vinegar and Pumpkinseed Oil Vinaigrette

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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